Ricotta Cheesecake Recipe

In bowl, stir graham cracker crumbs with butter until moistened; press onto bottom of greased 9-inch (2.5 L) springform pan. Place pan on large square of heavy-duty foil; press foil up around side of pan. Bake in 350°F (180°C) oven until firm, about 8 minutes. Let cool.

Filling: In heatproof bowl, cover raisins with boiling water; let stand for 10 minutes to soften. Drain and set aside. (If using candied peel, omit soaking).

In food processor, purée together ricotta cheese, cream cheese and SPLENDA® Granulated until smooth. Blend in eggs, 1 at a time. Blend in sour cream, flour, lemon rind, vanilla and salt. Fold in raisins. Pour over crust.

Set foil-wrapped pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in 325°F (160°C) oven until set at edge but still slightly jiggly in centre, 50 to 60 minutes. Remove pan from water. Run knife around edge of cake; remove foil and let cool on rack. Cover and refrigerate for 8 hours. Remove side of pan.


  • 1 cup (250 mL) graham cracker crumbs
  • 2 tbsp (30 mL) butter, melted
  • 2/3 cup (160 mL) golden raisins or candied peel
  • 1 container (475 g) ricotta cheese
  • 8 oz (250 g) light cream cheese, softened
  • 2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 3 eggs
  • 1/2 cup (125 mL) light sour cream
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tbsp (15 mL) grated lemon rind
  • 1/2 tsp (2 mL) vanilla
  • 1/4 tsp (1 mL) salt

Nutrition information

per serving
Total Fat 13.00g
Saturated Fat 8.00g
Sodium 236.00mg
Total Carbohydrates 20.0g
Fibre 1.00g
Sugars 7.00g
Protein 10.00g

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